TEAM SEAFOODS.COM BLOG


Ocean Tides – Partner Spotlight

Celebrating Great Fishermen

We are ecstatic to welcome Cordova, AK Salmon Fisherman Andrew Eckley (above) to SeafoodS.com’s excellent team of providers.

Alongside Capt. Andrew, his sister Tracy and brother-in-law Justin fish daily aboard F/V Black Bird for some of the best Salmon in the waters of Alaska.

Their dear friend Mark also assists in this family fishery aboard F/V Silver Moon. A tighter group of fishermen is hard to find in the competitive industry of Salmon fishing.

Capt. Andrew’s sister is one of only four females who are fishing the sometimes brutal waters of the Cordova region. Tracey grips her son Sam as she knows that he is the future, and generational fishing is extremely important to the great folks of Alaska.

Cordova Direct Coho Salmon

About this Family Fishery
Captain Andrew and his family have been fishing the waters for a great while, and their bread was buttered on the side of cannery fish. The operation of their family relied heavily on the Tinder Vessels that accepted their catch to move to the canneries of Alaska to then be processed and distributed throughout the world. Though it was fortuitous at the time they knew that the True Day Boat “Top-of-Catch” fish were much too  beautiful  to become an emaciated, canned, and shelved grocery store item. The logistics of moving Day Boat Salmon to the lower 48 is also a competitive and daunting  industry that sometimes moves to the beat of their own drum. It may even overlook the smaller vessels who’s catch warrant better representation. That’s where another small team of passionate people come into the picture. SeafoodS.com was able to provide a logistical solution with Capt. Andrew. We were able to solve the challenges of bringing Eckley’s absolutely stellar Salmon to a fresh Day Boat market. It was a mission to finally represent the quality of his catch and offer the respect that these Salmon deserve. Capt. Andrew and his family are vertebrae in the backbone of Alaska’s Cordova region. They are the players in the game of sustainable Alaskan seafood. They are the bedrock of family business, and they are here to provide you with the Salmon that they love. We are here to simply get the Salmon from their hold to your prep table. If you like to trace your catch to the fishermen, look again to Capt. Andrew and family. From their family, to our family, to your family, Chef…
About the Fish
Coho
(Oncorhynchus kisutch)
Up now are the brilliant Coho, the Silver Salmon of Alaska. The mildly flavored Coho is a brightly colored flesh that has a leaner texture of the King Salmon. While market weights range between 6 to 8 lbs, the fish of the Cordova Direct program with Capt. Andrew consistently offers fish above 10 lbs. Larger Cohos tend to be a wider fillet and are readily apt to accept any cooking methods warranted by the chef. The slightly lowered fat content of Coho lends itself to a silky mouth feel that doesn’t over encapsulate other ingredients. It is a perfect species for house-smoked applications and house-cured representation. It finds a home on the grill, in the broiler, simply sauteed, or even sous vide. It’s vibrant coloration pops in crudo, tartare, sushi, and sashimi. Coho has a reputation as one of the best flavors in the Salmon kingdom and we excitedly offer it direct from the source. Look for availability midweek.
About the Passion
Like the culinary profession, farming and fishing is seeing the up-and-coming youth taking the reigns of a centuries old industries. I know your social media feed is loaded with pics of your favorite farmers’ fare. The generational shift has always been and will always be, but it seems more rapid in certain arenas. These transitions all have a common goal; to be recognized for the talent, effort, passion, and dedication  as quickly as possible. This is where Capt. Andrew and his family strive as well. We want the success of a hard job to be prolific and hasty for this young crew, and we wish the same for any Chef and Restaurateur. It’s no light task of running a business, and any assistance that we can provide each other raises all ships.

 

Simply Call The Team At SeafoodS.com to learn more about the Cordova Direct Coho.
Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Karen Harmon: 704-769-2262
Jon Flower – 704-769-2258
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256
Brad Rosa: 704-413-3267


Ocean Tides – Hooves

Chef – Get Your Head In The “Game”   

 American Bison and Their Prairie Home Companions

SeafoodS.com isn’t just your aquatic protein advocate. We have sea legs and a land lubber’s reach. September preludes Autumn, and we have your transitional game meats! Hot enough for Summer, but cool enough for your clientele. Bring sustainable pastured and wild game to your board for a distinct change to your End-of-Summer menu. Get your September grazing…

HOOVED

American Bison 

(Bison bison)

A species so nice…Scientist named it twice. It belongs to pioneer survival. A native species that gave America legs…. literally. Also its hide, fur, meat, organs, and trade value were the predominant currency and sustenance of both Native and Pioneer folk. Even the methane potent dung could warm the frigid and then cook itself. Talk about low overhead…  SeafoodS.com procures the history. Groups of Western Bison Ranchers commit to produce this noble protein to anyone who dares prepares this meat with the compassion that only comes from culinary professionals.

Deer “Venison” – Red Deer 

(Cervus elaphus )

Although not native, this is a “BIG” deer. The introduction of pastured Red Deer has revolutionize a part of the Venison demand. Presenting “slabs” of meat for a skilled hunter’s dinner table and readied and plentiful cuts for the chef who “hunts” for quality. Venison of this prestige has the distinguished “wild” flavor of game and the refinement of a pampered protein.

Elk – Wapiti 

(Cervus canadensis)

The Elk is one of the largest land mammals in North America. They’re not only large in mass, but “large” in flavor. American Elk have a varied diet that presents a lean and “earthy” meat. Including grasses, plants, and even tree bark, the collage of nutrients that sustain this hefty beast produce a flavorful and deep red protein that plays well with the upcoming fall vegetable selection. The Elk’s appeal to Autumn Menus is as natural as the leaves turning. SeafoodS.com offers Elk that enables consistency in supply while preserving its natural characteristics.

Contact SeafoodS.com for a phenomenal Game program.

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Karen Harmon: 704-769-2262
Jon Flower – 704-769-2258
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256
Brad Rosa – 704-413-3267


Ocean Tides – Spiny Lobster

Chef – Florida Spiny Lobster Season is Here.

Saturday kicked off the 2016 Florida Spiny Lobster Season. The Season will run for eight months with bountiful projections. SeafoodS.com is positioned to acquire Lobsters from various Florida coastal locations to secure the best available for our customers. With Priority Overnight shipping, we guarantee a direct source and incomparable quality. See why Spiny Lobster is so often celebrated in restaurants across coastal southern states.

Spiny Lobster

(Panulirus argus)

Commonly referred to as the Florida spiny lobster, the Caribbean spiny lobster inhabits tropical and subtropical waters of the Atlantic Ocean, Caribbean Sea, and Gulf of Mexico. Spiny lobsters get their name from the forward-pointing spines that cover their bodies to help protect them from predators. They vary in color from almost white to dark red-orange. The spiny lobster is a highly sought delicacy and brings recreational “hunters” from all over the country and beyond to seek this intriguing species. The tail of the spiny lobster offers succulence and sweetness while maintaining a clean flavor and unmistakable texture. It adapts to a multitude of cooking methods and recipes. From steam, court-bullion, and butter poaching to the open flames of the grill, the spiny lobster meets each technique with the same remarkable end… DELICIOUSNESS.

Lobster Dish2

Spiny lobster is a highly marketable and renowned seafood item. The possible challenges of “introducing” a seafood item or ingredient to your guests are not present with this acclaimed favorite. Offering a historic coastal specialty in many national markets is what makes SeafoodS.com so pleased with our, direct from Florida, spiny lobster program. Contact us for your specialized spiny lobster menu option, and allow us to assist in “building” a perfect Florida box.

Contact SeafoodS.com for your New England Shellfish Options

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Karen Harmon: 704-769-2262
Jon Flower – 704-769-2258
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256
Brad Rosa – 704-413-3267


Ocean Tides – New England Shellfish

Chef – New England Shellfish Makes Midsummer Shine.

August is here and we look to the Shellfish of New England. The bivalves and crab of the North Atlantic bring a Summer flare to your fare. This week we focus on Mussels, Clams, and Crab. Contact your sales rep today to build your ideal box of New England’s premium Shellfish.

Atlantic Blue Mussels 

(Mytilus edulis)

Atlantic Mussels are survivalists. They are some of the heartiest bivalves in nature, and cannon ball driver for any menu. Summer is a great time to bring mussels to your guests. With broad culinary abilities, the Mussel can easily find its place in a light brunch salad or a hearty dinner entree. Mussels are unique to their environment. Like Oysters they mirror the flavor complexity of the waters that they inhabit. SeafoodS.com has a unique ability to source the correct Mussel for your applications. We’ll take a look at the growing methods, locations and sizes of our premium availability.

Restaurant Ready

Location: Rhode Island

Growing System: Bottom Grown – Trays placed on the sea floor.

Sizes: Whitewater Mussels (2.5″ – 16/20 ct), Big One (3″ – 10/15 ct), Cape Cod Bay (3.5″ to 4″ – 12 ct)

This program allows a collective group of Rhode Island growers to produce their Mussels, and distribute their product with the highest quality and care. At the harvest’s beginning, the Mussels are transported from their respective locations to a state-of-the-art production facility. First the Mussels are put into a custom designed seawater system. This unique design pumps the cool, sterilized seawater of Narragansett Bay over the shellfish allowing the bivalves to filter out sand and grit in a controlled all-natural environment. The seawater system is monitored on a daily basis. Next, the mussels go through a preparation line that includes multiple wash points, intricate inspections, a debysser (to cut the “beards”) and a meticulous grading process.

Moules

Location: Rhode Island

Growing System:  Longline – Trays suspended in water from horizontal lines.

Size: Moules (1.5″ – 30/35 ct)

Located off Aquidneck Island in the East Passage of Narragansett Bay Rhode Island, Moules are the “Taste of the Ocean State”. The growing process and the unlimited food supply allows for a flavor that is wonderfully sweet with a slight hint of Narragansett Bay salinity.  The clean blue shells have waves of gold radiating throughout and boast a pristine shine. This petite Mussel is perfect for Moules-Frites, and other recipes that call for a smaller yet incredibly plump Mussel. Moules have a massive meat to shell ratio that is sure to satisfy your guests.

Bouchot

Location: Maine

Growing System: Pole or Post – Mounted to rope and hung from stationary posts.

Size: Bouchot (2″ to 3″)

Maine has some of the coldest waters in the USA. The powerful tidal change of the Gulf of Maine bring the vast sea to the Mussels. Bouchot growing styles produce a near perfect shell with abundant meat. The surge of nutrients to their fixed position bring a wealth of vegel nourishment to the Mussels. The strong current also disallows predators the ease of damaging the stock. Cold, crisp Maine waters also provide richness in the “fat” of the Mussels. It provides protection from extreme temperatures for the Mussel and a creamy finish to the diner.

Clams

(Various)

Clams are as popular as they have ever been among  restaurant  guests. The production of Calms has risen significantly over the past 3 decades and they have become  wildly  popular with a new generation of seafood diners.  Their traditional preparations have led to innovative recipes and techniques from the most celebrated chefs in the world. SeafoodS.com has a long reach in procuring Clams. The immediate shipping of our clams ensure the longest shelf life possible. Let’s look at a few New England Direct offerings.

 

Quahog Clam ( Mercenaria mercenaria )

The hard-shell clams found on the East Coast (where they’re also called by the Indian name quahog) come in specific sizes.

 

Littleneck Clams – aka “Nex”

Size: 2″ Shell – 9/ 12 ct

Middleneck Clams – aka “Middles”

Size: 2.5″ Shell – 7/9 ct

Topneck Clams – aka “Tops”

Size: 3″ Shell – 4/6 ct

Cherrystone Clams – aka “Cherries”

Size: 3.5″ Shell 3/4 ct

Chowder Clams – aka “Chowders”

Size: 4′ to 5′ Shell – 1/2 ct

 

Razor Clam (Ensis arcuatus, Ensis directus)

Razor Clams are hand dug during specific tidal conditions. Harvested during a “Super” Moon and very low tides. This allows short exciting bursts of availability. Long Slender “Straight Razor” shaped with beautiful greens, browns, and cream colors throughout the shell. The fringe of the meat has a purple hue and the foot is an attractive cream color. The Razor Clam is perfect from Sashimi to Saute.

Cockles (Austrovenus stutchburyi)

Boston Harbor is a magnificent hub for Cockles. The shell is solid and rotund, sculptured with numerous strong rounded radial ribs. The meats are large and succulent, with a fresh briny flavor that works with dishes from the Mediterranean to the Orient. Prepare as you would domestic Littleneck clams, purging in salt water and cooking just until they open.

New England Crab

(Various)

New England Crab are relatively “new” to a centuries old culinary history. Typically crab were caught as bycatch in the New England Lobster industry. The invasions of Rock Crab, aka “Peekytoe”, and Jonah Crab onto the Lobster Pots was a nuisance to the Lobstermen. Stealing bait  and filling up the traps before the Lobsters had time to enter proved to be a challenge. The fates of both Crab were realized when brilliant marketing and innovative usage re-branded these species as viable and delicious seafood offerings. From Daniel to The French Laundry, this once “trash” is now “treasure”.

Rock Crab Peekytoe” (Cancer irroratus)

The market name was taken from local slang. Peekytoe! The Peekytoe is primarily “All Leg Meat”. The legs of the Rock Crab have a wonderful complex flavor that can be utilized in endless applications. Fully steamed Peekytoe meat is sweet and firm with a subtle finish. Peekytoe is a perfect “ready to use” product for countless recipes. Our Peekytoe availability is a Trap-To-Table distribution that guarantees the freshest crab.

Jonah Crab (Cancer borealis)

Beginning in the 1970’s, Jonah Crab have found a steady rise in Culinary need. The Jonahs are pot trap caught in the Gulf of Maine and are predominant in the Western Atlantic and almost specific to the United States. Similar to Pacific Dungeness, the Jonah Claw has found roots in some of the highest quality Seafood Restaurants in New England. Jonah Crab are steamed upon catch and broken down into several portioned options. We carry various Jonah Crab products and offer them daily. The meat is a sweet and complex crab flavor that offers a multitude of cooking applications. From Raw Bar to hearty Bisques, the Jonah fits any need. Call SeafoodS.com to find your specific Jonah Crab product.

Contact SeafoodS.com for your New England Shellfish Options

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Karen Harmon: 704-769-2262
Jon Flower – 704-769-2258
Ben Hollinger: 704-769-2320
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256
Brad Rosa – 704-413-3267